from the Ball Blue Book of Preserving
Yield: about 4 half-pints
2 cups chopped zucchini (about 3 medium)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet green pepper
1/2 cup chopped sweet red pepper
2 tablespoons salt
1 3/4 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar
1. Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours, then drain, rinse and drain thoroughly.
2. Combine remaining ingredients in a large saucepot. Bring to a boil. Add vegetables; simmer 10 minutes.
3. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece lids. Process 10 minutes in a boiling-water canner.
4, After processing, take canner off heat. Remove canner lid. Wait 5 minutes before removing jars.